1. Using a sharp knife, peel a few strips of rind from the orange.
(Be careful not to take too much of the white pith).
Stack and shred finely - you want about 2 tablespoons of rind.
Squeeze orange to obtain juice.

2. Peel and split bananas into halves lengthwise. Choose a
not-too-large heatproof dish (any shape) with a depth of
about 4 cm/2 inches.

3. Arrange a single layer of bananas on the base of the dish.
Sprinkle half the shredded rind, about a loose
tablespoon of sugar and a dusting of ground cinnamon. Dot with bits
of butter. Arrange another layer of bananas
over. Pour the juice over and sprinkle on the rest of the peel,
more sugar and cinnamon.

4. Preheat grill and place your dish under it, quite close to the
grill. Cook on high heat for 15 - 20 minutes or until top
is nicely browned and caramelized in parts. Serve warm with whipped
cream, custard or vanilla ice cream.

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